Flavorful and Juicy Pork Loin Sous Vide Style
If you’ve ever struggled with dry or overcooked pork loin, it’s time to discover the magic of sous vide cooking. With this recipe for Flavorful and Juicy Pork Loin Sous Vide Style, you’ll achieve perfectly tender, succulent meat every single time. The sous vide method locks in the pork’s natural juices while infusing it with incredible flavor from a simple yet delicious seasoning blend. Whether you’re hosting a special dinner or just want a foolproof weeknight meal, this recipe ensures your pork loin is cooked to perfection and finished with a golden, caramelized sear. Give it a try and savor pork loin like never before!
INGREDIENTS YOU’LL NEED:
Pork Loin Ingredients:
- 1 (4 lb.) Boneless Pork Loin Roast: The star of the recipe! This cut of meat stays juicy and flavorful when cooked sous vide.
- 2 Tbsp Avocado Oil: Perfect for coating the pork loin, this oil helps the spice rub adhere and adds richness.
- Kosher Salt and Black Ground Pepper (to taste): Essential for enhancing the natural flavors of the pork.
Spice Rub Ingredients:
- ¼ Cup Brown Sugar: Adds a touch of sweetness to balance the savory spices.
- 2 Tsp Garlic Powder: Infuses the pork with a robust, garlicky flavor.
- 1 Tsp Onion Powder: Provides a subtle, savory depth.
- 1 Tsp Ground Cumin: Adds a warm, earthy note to the spice blend.
- 1 Tsp Dry Mustard Powder: Lends a sharp, tangy flavor to complement the meat.
- 1 Tsp Dried Thyme: Delivers a hint of herbaceous freshness.
- ½ Tsp Ground Ginger: A subtle touch of spice that enhances the overall flavor profile.
- 1 Tsp Smoked Paprika: Contributes a smoky, slightly sweet undertone.
- ½ Tsp Red Pepper Flakes: Adds just a touch of heat for balance.
Additional Ingredients for Sauce:
- ¾ Cup Juices from the Pork Loin: Packed with concentrated flavor, perfect for making the gravy.
- 1 Cup Water: Helps create the perfect consistency for the gravy.
- 2 Tbsp Butter: Adds richness and a silky texture to the sauce.
- 1 Tbsp Flour: The thickener that turns the liquid into a velvety gravy.
WHAT IS THE THE SOUS VIDE METHOD OF COOKING?
Sous vide cooking is a method where food is sealed in a vacuum bag and cooked in warm water at a precise temperature using a sous vide circulator. The circulator heats the water to a consistent temperature, ensuring the food cooks evenly and stays moist. After the sous vide process, you can quickly sear the food in a pan to create a crispy, flavorful crust.
WHY USING THE SOUS VIDE WILL MAKE THE JUICIEST PORK LOIN ROAST?
- Perfect temperature control: With sous vide, I can cook the pork loin to the exact temperature, so it’s juicy and never overcooked.
- Even cooking: The sous vide method ensures the pork loin is perfectly cooked all the way through without any dry or raw spots.
- Locks in flavor: Sealing the pork loin in a bag with seasonings keeps all the flavors and juices trapped, making every bite incredibly tender and tasty.
HOW TO PREPARE JUICY SOUS VIDE PORK LOIN?
Time needed: 3 hours and 15 minutes
- Prepare the Pork Loin:
Rub the pork loin roast (4 lbs.) with 2 tablespoons of avocado oil, ensuring an even coating. Generously season the entire roast with kosher salt and freshly ground black pepper. - Make the Spice Rub:
In a small bowl, mix together thoroughly rub this spice blend all over the pork loin, pressing it into the surface to create a flavorful crust.
- Prepare the Sous Vide Bag:
Place the seasoned pork loin into a vacuum-sealable bag or a large, resealable freezer bag. Add 1 roughly chopped onion to the bag for added flavor. Seal the bag using a vacuum sealer or the water displacement method if using a freezer bag. - Cook Sous Vide:
Preheat the sous vide water bath to 140°F (60°C) for medium doneness or 135°F (57°C) for medium-rare. Submerge the sealed bag in the water bath and cook for 2.5 to 3.5 hours. - Sear the Pork Loin:
Once cooked, remove the pork from the bag and pat it dry with paper towels. Reserve the juices for a sauce if desired.
Heat a large skillet over high heat and add a small amount of oil. Sear the pork loin on all sides for 1-2 minutes per side until a golden crust forms.
Other options to accomplish a crispy crust are to use the broiler in your oven or to throw it on your gas grill for a few minutes. - Rest and Serve:
Let the pork loin rest for 5-10 minutes before slicing to lock in the juices. Slice and serve with your favorite sides, or drizzle with a sauce made from the reserved juices for extra flavor. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, a sous vide machine (immersion circulator) is needed to heat the water to a precise temperature for the pork loin.
The ideal temperature is 140°F (60°C) for tender and juicy pork, though you can adjust based on preference for doneness.
Cooking time typically ranges from 2 1/2 to 3 hours, depending on the size and thickness of the roast.
Searing the pork loin after sous vide is highly recommended for a flavorful, golden-brown crust.
A vacuum-sealed bag is preferred for removing air, but a zip-lock bag with the water displacement method works as well.
Sous vide cooking is precise, so as long as the pork is cooked at the right temperature, it’s done when the timer goes off.
FLAVORFUL PORK LOIN ROAST RECIPE ADD-INS AND VARIATIONS:
- Different Cuts of Meat: If I don’t have pork loin, I can easily swap it for pork tenderloin or even chicken breasts for a different take on this recipe.
- Seasoning Variations: I can mix up the spice rub by adding brown sugar for a sweeter flavor or use chili powder instead of smoked paprika for more heat.
- Fresh Herbs: If I don’t have dried thyme, I can use fresh thyme or even rosemary to add a new herbal twist to the recipe.
- Oil Options: Instead of avocado oil, I can use olive oil or vegetable oil, depending on what I have on hand.
- Butter Substitute: If I want to make it dairy-free, I can use ghee or coconut oil in place of the butter for the sauce.
- Flour-Free Gravy: To make the gravy gluten-free, I can use cornstarch or a gluten-free flour blend instead of regular flour to thicken the sauce.
WHAT IS COMMONLY SERVED WITH JUICY AND TENDER PORK LOIN RECIPE?
When I make this tender and juicy pork loin, I like to serve it with sides that go well with its flavor. Mashed potatoes or roasted vegetables are great choices for holidays or family meals. A simple green salad with a tangy dressing is also a nice balance. Sometimes, I add apple sauce or caramelized onions for a sweet touch. To drink, I enjoy pairing it with chilled white wine or sparkling water.
HOW DO YOU STORE AND REHEAT LEFTOVER ULTRA JUICY PORK LOIN ROAST?
To store leftover pork loin roast, I wrap it tightly in plastic wrap or foil and place it in an airtight container in the fridge for up to 3-4 days. To reheat I recommend using the oven at 300°F for 10-15 minutes to retain moisture. If you’re in a rush, the microwave works too—just cover the pork with a damp paper towel and heat it in short 30-second intervals, checking to make sure it doesn’t dry out. You can also add a little broth or water to keep it juicy.
CAN LEFTOVER PORK LOIN ROAST BE FROZEN FOR LATER?
Yes, leftover pork loin roast can be frozen for later use! To do so, I first wrap the roast tightly in plastic wrap or foil to prevent freezer burn and then place it in a freezer-safe airtight container or a ziplock bag. It will stay fresh in the freezer for up to 3 months. When ready to use, I recommend thawing it overnight in the fridge and reheating it in the oven or microwave for the best results.
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Flavorful and Juicy Pork Loin Sous Vide Style
Equipment
- Sous Vide
- Large Stock Pot
Ingredients
- 4 lb. Pork Loin Roast (boneless)
- 2 Tbsp Avocado Oil (rub it all over)
- Kosher Salt and Black Ground Pepper (to taste- season the entire roast)
- 1 Onion (roughly chopped)(added to sous vide bag)
Spice Rub Ingredients:
- ¼ Cup Brown Sugar
- 2 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Ground Cumin
- 1 Tsp Dry Mustard Powder
- 1 Tsp Thyme (dried)
- ½ Tsp Ground Ginger
- 1 Tsp Smoked Paprika
- ½ Tsp Red Pepper Flakes
Instructions
- Prepare the Pork Loin: Rub the pork loin roast (4 lbs.) with 2 tablespoons of avocado oil, ensuring an even coating. Generously season the entire roast with kosher salt and freshly ground black pepper.
- Make the Spice Rub: In a small bowl, mix together thoroughly rub this spice blend all over the pork loin, pressing it into the surface to create a flavorful crust.
- Prepare the Sous Vide Bag: Place the seasoned pork loin into a vacuum-sealable bag or a large, resealable freezer bag. Add 1 roughly chopped onion to the bag for added flavor. Seal the bag using a vacuum sealer or the water displacement method if using a freezer bag.
- Cook Sous Vide: Preheat the sous vide water bath to 140°F (60°C) for medium doneness or 135°F (57°C) for medium-rare. Submerge the sealed bag in the water bath and cook for 2.5 to 3.5 hours.
- Sear the Pork Loin: Once cooked, remove the pork from the bag and pat it dry with paper towels. Reserve the juices for a sauce if desired. Heat a large skillet over high heat and add a small amount of oil. Sear the pork loin on all sides for 1-2 minutes per side until a golden crust forms. Other options to accomplish a crispy crust is to us the broiler in your oven or to throw it on your gas grill for a few minutes.
- Rest and Serve: Let the pork loin rest for 5-10 minutes before slicing to lock in the juices. Slice and serve with your favorite sides, or drizzle with a sauce made from the reserved juices for extra flavor. Enjoy!
- **See the notes below for instructions on making sauce using the pork loin juices left in the bag.